Bert's Tex Mex Veggie Chili/Soup 1 onion, chopped 1 bell pepper, chopped 5-6 cloves crushed garlic 1 can whole tomatoes 1 can crushed tomatoes 2 t. tomatoe paste Water or Veggie broth 1 cup frozen corn 1 can garbanzo beans or chili beans s/p to taste cumin & paprika for chili cilantro avocado lime wedges 1 t of vinegar (any kind) for soup.. We eat the chili with avocados, lime slices & cilantro (cheese is u chose to) Soup we eat with crackers & salad
Heavy Dutch oven sprayed with Pam (I do nothing w/o Pam, I am the Pam queen, I cleaned so many pots n pans when I was raising my children, I refuse to scrub another pot) sauté the veggies in olive oil. When those are cooked down some add your tomatoes and simmer for about 10 minutes, marrying everything real good, at that point add your broth, corn, juice n all, then your beans (drained). Simmer for about 10-15 minutes, adding seasoning just before turning the fire off. This is a versatile recipe & can be adopted to your family's taste. When our son comes home, there is always a big pot of this sitting around. **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
